This delicious chateaubriand recipe guides you from start to finish for a perfectly oven-roasted tenderloin roast with a reverse sear finish carved into medium-rare slices. Pair this white tablecloth meal with herbaceous compound butter and rich pan sauce with every melt-in-your-mouth bite of meat. It’s the perfect filet mignon roast to make for special dinners!

Overhead shot of an oven roasted center cut tenderloin roast with slices exposing a rosy pink center on a rustic wooden cutting board.

In this recipe:

If you’re looking for the perfect main dish for a holiday gathering or dinner party, this chateaubriand will be a great addition to your table. Even though it only requires several simple ingredients, this lean and fork-tender roast is the piece de resistance of beef cuts. Paired with your favorite vegetables and side dishes, this is a celebratory roast worthy of special occasions, holiday feasts, and romantic date nights.

Chateaubriand roast.
The Chateaubriand, is also known as the center-cut tenderloin roast; the most tender beef roast.

What Is Chateaubriand?

Where the word chateaubriand can refer to several things in the culinary world, from a method of cooking to a beloved dish of an early 19th century French aristocrat. For this recipe, we are referring to the cut.

The chateaubriand is cut from the whole beef tenderloin and is the perfectly cylindrical center cut of beef tenderloin. It is incredibly tender, due to the tenderloins position on a cow at the top of the back loin, a relatively unused muscle area, and very lean. Of all of the roasts, the tenderloin roast is the most tender.

However, because this cut of meat is so lean, lacking heavy marbling often coveted in other cuts with beefier bolder flavors, unlike the ribeye, the chateaubriand can easily dry out if overcooked. Ideally cooking this roast delicately to a perfect medium rare is best to retain juices. The tenderloin roast with its mild flavor benefits hugely from being served with a red wine pan sauce, creamy peppercorn sauce or compound butter.

Chateaubriand Ingredients

  • Center-cut beef tenderloin roast called a chateaubriand. We order ours from WildForkFoods or trim them ourselves when we trim a whole beef tenderloin. If you ask a good butcher for a chateaubriand roast, expect an expertly trimmed even roast.
  • Salt – we always use Kosher salt for cooking
  • Canola oil – or other neutral cooking oil
  • Garlic Junkie seasoning, Jack Daniels Steak seasoning, or your favorite peppery and punchy steak seasoning.
  • Butter – unsalted, plus more for resting, or compound butter for resting
  • Garlic – whole cloves
  • Fresh Rosemary sprigs

How to Make Chateaubriand

Prep the beef tenderloin roast 

Remove from the package and pat the chateaubriand dry with paper towels. 

Using butcher’s twine, tie the roast about every inch or so. This helps to maintain the overall shape while it’s cooking, altho an expertly butchered center-cut tenderloin should be even in thickness from edge to edge. And then season liberally with salt.

Place on a wire rack over a rimmed baking sheet in the fridge for 8 hours. This is going to dry brine the roast which helps add depth to the flavor and dry out the surface for cooking.

Remove from fridge and set at room temperature for an hour. 

Let it air dry in the fridge.

Roast the chateaubriand

When it’s time to cook the roast, allow it to sit at room temperature for about 1 hour and preheat the oven to 300 degrees F. 

Place the roast, still on the baking sheet and wire rack, in the oven and cook for roughly 40-45 minutes—until the internal temperature reaches 120 degrees F with an instant-read meat thermometer.

Reverse Sear

Once the roast has cooked to 120, remove from the oven and preheat a large cast iron skillet over medium-high heat. 

When starting to smoke, add butter and oil to the bottom of the pan and swirl to coat. 

When the butter has melted, add the garlic and rosemary and place the chateaubriand in the skillet. Brown the roast on all sides, roughly 2 minutes per side, about 8 to 10 minutes; use a spoon to continue to baste the roast in the melted butter as it rotates for an even sear. Use long tongs to flip the beef for safety and to help prevent the tenderloin roast from rolling in the pan.

Remove from heat and transfer the roast to a cutting board.

Rest and Serve 

Tent the chateaubriand roast with aluminum foil and allow it to rest for 15 minutes. 

When ready to serve, slice the medium rare roast into even portions, about 1 inch thick. Because a center-cut beef tenderloin roast is pretty even from edge to edge, the portions should be almost exact.

All tenderloins are better with some added flavor. Sprinkle with a pinch more salt and freshly ground black pepper to serve along with our favorite steak toppings; herb compound butter, bearnaise sauce, red wine sauce, peppercorn sauce, or blue cheese sauce.  If you’re feeling really indulgent, add our favorite smoked crab imperial recipe on top.

Showing three juicy slices of tenderloin roast close up garnished with salt, pepper, and parsley.

EXPERT RECIPE TIPS

Chateaubriand is incredibly tender, which is great, but it also lacks marbling or fat, which means it is incredibly lean. Cooking this cut past medium rare will quickly dry it out and cause the meat to toughen.

Use a heavy hand with butter while searing and resting to help add some umami and juiciness to the roast.

Because the roast is even in size, it’s hard to know where to insert the instant read thermometer probe to check for doneness. In this case, insert the probe on the side of the meat, around the center of the roast, about 1″ into the meat, for your most accurate temperature.

Leftovers & Reheating

Refrigerate leftovers: Store leftovers in an airtight container or double-wrapped tightly in plastic wrap. If stored properly and placed in the refrigerator, leftover chateaubriand can last up to three to four days. This is a recipe best to eat fresh, the longer it sits in the fridge, the more dried out it will get.

Reheat: Preheat oven to 250 degrees F. beef tenderloin roast, if reheating whole, in a baking dish with a splash of water or beef broth and cover loosely with foil. Bake it for 10-15 minutes or until it’s heated through.

Sliced Chateaubriand on a cutting board.

What to Serve With Chateaubriand

Potato dishes, vegetables like green beans, and a bread roll are the perfect addition to a classic dish like chateaubriand. Here are a few more side dish ideas:

Is Chateaubriand the Same as Filet Mignon?

When referring to the cut, yes, the chateaubriand is essentially filet mignon. Chateaubriand is the trimmed tenderloin served in a large cut as a roast. Filet mignon are steaks cut from the tenderloin, but they can also be cut from the tips of the whole cut and not just the center. See our full guide on how to trim a whole tenderloin for more info on what makes these the same, and different. They are both tender and lean and are best paired with rich sauces for the best results.

Chateaubriand cooked and sliced for serving.

MORE DELICIOUS BEEF TENDERLOIN RECIPES

I hope your chateaubriand turns out as flavorful and tender as it’s meant to be. Have you ever made this dish before? Rate the recipe and let me know how it goes in the comments below and what you paired it with.

Oven Roasted Chateaubriand Recipe

5 from 13 votes
Prep: 8 hrs 15 mins
Cook: 55 mins
Resting Time: 15 mins
Total: 9 hrs 25 mins
Servings: 8
This classic Chateaubriand recipe is rubbed with a steak seasoning crust and cooked in the oven to perfection before finishing with the reverse sear method for the perfect crust and medium rare center.

Ingredients  

  • 2 lb center-cut beef tenderloin roast also called chateaubriand
  • 1 tbsp Salt
  • 1 tbsp Garlic Junkie seasoning from Spiceology or Jack Daniels Steak seasoning
  • 2 tbsp Canola oil divided
  • 2 tbsp Butter
  • 2 Garlic cloves
  • 1 Rosemary sprig

Instructions 

Prep the beef tenderloin roast:

  • Pat the chateaubriand dry with paper towels.
  • Using butchers twine, tie the roast about every inch or so to help with even cooking.
  • Season liberally with salt.
  • Place on a wire rack over a rimmed baking sheet in the fridge for 8 hours

Roast

  • Remove from the fridge and set at room temperature for 45 minutes to 1 hour.
  • Preheat oven to 300 degrees F.
  • Place the roast on the wire rack in the oven and cook until the international temperature reaches 120 degrees F, about 40-45 minutes. Always check the temp with an instant read digital thermometer.
  • Carefully remove the rack from the oven.

Sear:

  • Preheat a large 10 to 12" cast iron skillet over medium-high heat.
  • When just starting to smoke, add butter and oil to pan and swirl to coat.
  • As soon as the butter has melted, add the garlic and rosemary to the pan.
  • Place the cooked chateaubriand in the hot skillet and brown on all sides, about 8 to 10 minutes total, about 2 minutes per side. Use long tongs to rotate evenly and a spoon to continue to baste the meat with the melted butter.
  • Remove from heat.

Rest and Serve:

  • On a clean cutting board, tent the roast with foil and allow it to rest for 15 minutes. As it rests, top with compound butter for more flavor.
  • To serve, slice the roast into even portions, about 1” thick.
  • Serve with desired sauces and sides.

Notes

Chateaubriand is simply a center-cut beef tenderloin roast, trimmed for the perfect cylindrical even shape. It is the prime cut of the tenderloin making for an ideal roast. 
Serve with herb butter, bearnaise sauce, peppercorn sauce, or blue cheese sauce.
While the meat rests, top it with high quality butter or one of our favorite compound butters for even more flavor. This will help infuse the lean cut with more umami flavor for serving. 

Nutrition

Serving: 1g | Calories: 341kcal | Carbohydrates: 1g | Protein: 21g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 939mg | Potassium: 352mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 57IU | Vitamin C: 0.3mg | Calcium: 15mg | Iron: 3mg
Course: Main Course
Cuisine: French
Author: Kita Roberts
Keyword: Chateaubriand

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